If you like something…

Author Notes:I have a theory that meatloaf and meatballs are basically the same thing, just in different shapes. To put my theory to the test, I made a meatloaf version of my Chicken Chorizo Meatballs (also posted on Food52). If anything, I think I like the meatloaf version even better. It's incredibly tender and juicy; the chorizo makes it spicy and rich, and the crushed tortilla chips give it texture and sweetness. It's so much more interesting and impressive than an ordinary old meatloaf. —ieatthepeach

Serves: 4-6

1
tablespoon olive oil or unsalted butter

1
sweet onion, finely diced

1
poblano (pasilla) pepper, seeded and finely diced

Salt to taste

4
scallions, thinly sliced

2-3
garlic cloves, minced

1
large egg

1
pound ground chicken

9-10 oz
Mexican (soft) chorizo, removed from packaging or casing

1
cup finely crushed tortilla chips

1
teaspoon smoked paprika

1/2
teaspoon salt (if using unsalted chips, increase to 1 tsp)

In a large skillet, heat oil or butter over medium heat. Add onion, poblano pepper, and a pinch of salt, and cook, stirring frequently, for 8-10 minutes, or until the onions are soft. Add scallions and garlic and cook for another 30 seconds to a minute, or until the garlic is fragrant. Remove from the heat and let cool.

Preheat the oven to 325º F, and position a rack in the middle. Line a baking sheet with parchment paper or greased aluminum foil. Transfer the meat mixture to the center of the baking sheet. Lightly dampen your hands with cold water, then shape the mixture into a loaf. Bake for 1 hour, or until the meatloaf is cooked through (at least 160º F internal temperature).

Remove the meatloaf from the oven and let rest for at least 10 minutes before slicing. Leftovers will keep, tightly wrapped, in the refrigerator for up to 3 days, or in the freezer for up to 3 months.